羅宋麵包做法【麵包做法#4】Taiwan's "Russian" Bread Recipe

羅宋麵包做法：如何自己在家做出台灣超夯的海鹽羅宋麵包（軟而紮實、酥而不乾、油而不膩、細緻綿密）How to Make Crazy Yummy Taiwanese Salty "Russian Bread"

羅宋麵包相傳是從前上海人模仿租界附近的俄羅斯人吃的麵包而發明的產物。所謂「羅宋」其實就是 "Russian" 的音譯。但時至今日，台灣超夯的海鹽羅宋已經跟俄羅斯沒什麼關係了，因為現在俄羅斯並沒有麵包長這個樣子。甚至，在羅宋麵包起源地的上海，所謂的羅宋麵包也已經與台灣的海鹽羅宋大不相同了。因此，台灣的羅宋麵包已經是道道地地的台式美食。

好吃的羅宋麵包必須油而不膩、酥而不乾、軟而紮實、細緻綿密。油而不膩需要採用天然奶油而非人工酥油來製作；而細緻的孔洞與紮實的結構，則是細緻綿密口感的必要條件，要不然就只是空有羅宋形狀而口感乾澀的吐司麵包罷了（所以麵包橫切面特寫很重要）。外面多數店家是使用壓麵機來達到麵包紮實口感的效果，但一般家庭不會有這機器。Cooking23s 團隊歷經多次研發後，終於找到透過控制發酵溫度與發酵時間的方法，讓人不用壓麵機也能做出紮實綿密的羅宋麵包。

圖文版食譜說明參見
https://cooking23s.blogspot.com/2018/...

The "Russian bread" allegedly originated in Shanghai, where people learnt how to make the bread from the Russians. However, the Taiwanese salty "Russian bread" has nothing to do with Russia now since there's no bread looking like this in Russia nowadays. Even the so-called "Russian bread" in Shanghai is obviously different from the one in Taiwan now. It's 100% authentic Taiwanese delicacy already.

For detailed recipe article, just hit the following link:
https://cooking23s.blogspot.com/2018/...

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